CN1575131A - Method for producing a fermented dairy product - Google Patents
Method for producing a fermented dairy product Download PDFInfo
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- CN1575131A CN1575131A CNA028212886A CN02821288A CN1575131A CN 1575131 A CN1575131 A CN 1575131A CN A028212886 A CNA028212886 A CN A028212886A CN 02821288 A CN02821288 A CN 02821288A CN 1575131 A CN1575131 A CN 1575131A
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- fermented dairy
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- dairy product
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- 235000021001 fermented dairy product Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 35
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 23
- 239000008101 lactose Substances 0.000 claims abstract description 23
- UOQHWNPVNXSDDO-UHFFFAOYSA-N 3-bromoimidazo[1,2-a]pyridine-6-carbonitrile Chemical compound C1=CC(C#N)=CN2C(Br)=CN=C21 UOQHWNPVNXSDDO-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229940099563 lactobionic acid Drugs 0.000 claims abstract description 17
- 235000021262 sour milk Nutrition 0.000 claims description 42
- 210000000481 breast Anatomy 0.000 claims description 32
- 235000013336 milk Nutrition 0.000 claims description 30
- 239000008267 milk Substances 0.000 claims description 30
- 210000004080 milk Anatomy 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims description 29
- 230000001590 oxidative effect Effects 0.000 claims description 27
- 239000007858 starting material Substances 0.000 claims description 24
- 235000013351 cheese Nutrition 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 241000233866 Fungi Species 0.000 claims description 17
- 241000947859 Microdochium Species 0.000 claims description 13
- 241000223196 Microdochium nivale Species 0.000 claims description 9
- 230000020477 pH reduction Effects 0.000 claims description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 150000003839 salts Chemical group 0.000 claims 1
- 102000004316 Oxidoreductases Human genes 0.000 abstract description 2
- 108090000854 Oxidoreductases Proteins 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 42
- 108090000790 Enzymes Proteins 0.000 description 21
- 102000004190 Enzymes Human genes 0.000 description 21
- 229940088598 enzyme Drugs 0.000 description 21
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 10
- 239000000523 sample Substances 0.000 description 9
- 238000009928 pasteurization Methods 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 239000003381 stabilizer Substances 0.000 description 7
- 235000012976 tarts Nutrition 0.000 description 7
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 235000020167 acidified milk Nutrition 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 102100026189 Beta-galactosidase Human genes 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- 108010059881 Lactase Proteins 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 108010005774 beta-Galactosidase Proteins 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 229940116108 lactase Drugs 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 235000020121 low-fat milk Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- RSWGJHLUYNHPMX-UHFFFAOYSA-N 1,4a-dimethyl-7-propan-2-yl-2,3,4,4b,5,6,10,10a-octahydrophenanthrene-1-carboxylic acid Chemical compound C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000197960 Galium verum Species 0.000 description 1
- 235000000911 Galium verum Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 235000001560 Prosopis chilensis Nutrition 0.000 description 1
- 240000007909 Prosopis juliflora Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
- A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.
Description
Invention field
The present invention relates to a kind of method of producing fermented dairy product, comprise and use oxidizing ferment that lactose is converted into lactobionic acid.
Background of invention
Producing fermented dairy product, for example in the process of sour milk (yoghurt), cream cheese (cream cheese), skimmed milk curd system cheese (cottage cheese) etc., function and/or sensory characteristic and nutritive value are important.In the sensory characteristic of milk product, acidity, hardness and mouthfeel are significant to consumer's acceptance.In addition, consumer's acceptance can have different according to national difference with culture, and this just need adjust these characteristics.
Have the milk product that nutritive value and improved function and/or organoleptic attribute comprise acidifying, newborn basic edible glue in order to produce, people have carried out a large amount of effort.Representative instance of described product is dessert, particularly sour milk and curd cheese.In order to prepare the described product of satisfactory quality, just need to use the bacterial cultures composition of milk (complete or low fat milk, skimmed milk, condensed milk and skimmed milk powder) of fermenting now.Wherein part can be to introduce in the intrinsic or processing procedure of breast self.Fermentation has not only reduced newborn pH, and sour milk is produced along cunning, mucus shape or soft curd milk characteristic.Improve quality and/or prevent synaeresis and reduce sad flavor or the processing procedure of tart flavour intensity in can add stabilizing agent and sweetener (Kosikowski ﹠amp usually; Msitry: cheese and fermented dairy product).For example, Switzerland's taste sour milk has used a large amount of stabilizing agents of 0.75% of reaching to obtain high-viscosity products.
Hardness and acidity are very important in a lot of fermented dairy products, particularly sour milk products.For instance, sour milk is a kind of flexible products, and its quality and acidity are to the use of its finished product, and for example eating and be used to prepare instant edible form is particular importance.The metabolic activity of bacterial cultures generates volatility flavor compounds such as acetic acid, biacetyl (diacetyl) and acetaldehyde, and these compounds make sour milk have unique tart flavour or sad flavor characteristic with combining of acidity.But sad flavor or tart flavour may be owing to needing by adding sweetener its reduction too strongly.Another unique property of sour milk is its viscosity and suitable sliding mouthfeel.The synaeresis that takes place in storage (syneresis) can discharge whey from even sliding gel-type vehicle, this has caused the remarkable change of quality.Therefore will add stabilizing agent prevents or controls synaeresis.But, add a large amount of stabilizing agents and can make product too sticking equally, and weakened mouthfeel and taste.
Wright and Rand, 1973; J.Food Sci.38:1132-1135 discloses and has used enzyme that lactose is converted into lactobionic acid and the purposes in acidified milk thereof.
Lin etc., 1993; Biotech.Adv.11:417-427 discloses use oligosaccharides oxidizing ferment and in the wheat bran substrate lactose has been converted into lactobionic acid.
Satory etc., 1997; Biotechnol.Lett.19:1205-1208 discloses use glucose-fructose oxidoreducing enzyme lactose has been converted into lactobionic acid.
Above-mentioned these lists of references are not all put down in writing and are used enzyme that thereby lactose is converted into function and/or the organoleptic attribute that lactobionic acid influences fermented dairy product, as hardness and acidity.
Therefore, need provide improved fermented dairy product preparation method, specifically provide the milk product that has improved function and/or organoleptic attribute.
An object of the present invention is to provide a kind of method for preparing the improved fermented dairy product of hardness.Especially, an object of the present invention is to provide a kind of fermented dairy product of soft.
Another object of the present invention provides a kind of method for preparing the improved fermented dairy product of taste.Especially, an object of the present invention is to provide a kind of fermented dairy product of low acid.
Another object of the present invention provides a kind of hardness of fermented dairy product and method of acidity of influencing.Concrete provides than soft the fermented dairy product of less tart flavour.
Summary of the invention
According to the present invention, found in the process of preparation fermented dairy product, to use the hardness and the acidity that can influence end-product from the oxidizing ferment of Microdochium.Special discovery can prepare the fermented dairy product of soft and low acidity thus.
Therefore, the present invention relates to a kind of method for preparing fermented dairy product, comprise the steps:
-provide breast basic (dairy base)
-contacting newborn base with the starter culture ferments
-before fermentation or between yeast phase, in newborn base, add the oxidizing ferment that belongs to the fungi preparation with Microdochium, thereby being converted into lactobionic acid, lactose obtains fermented dairy product.
Another aspect of the present invention relates to a kind of method that influences fermented dairy product hardness, comprises the steps:
-provide breast basic
-contacting newborn base with the starter culture ferments
-before fermentation or between yeast phase, in newborn base, add the oxidizing ferment that belongs to the fungi preparation with Microdochium, thereby being converted into lactobionic acid, lactose obtains fermented dairy product.
Another aspect of the present invention relates to a kind of method that influences the hardness of fermentative acidification milk product, comprises the steps:
-provide breast basic
-contacting newborn base with the starter culture ferments
-before fermentation or between yeast phase, in newborn base, add the oxidizing ferment that belongs to the fungi preparation by Microdochium, thereby being converted into lactobionic acid, lactose obtains fermented dairy product.
Another aspect of the present invention relates to a kind of hardness of fermentative acidification milk product and/or method of acidity of influencing, and comprises the steps:
-provide breast basic
-contacting newborn base with the starter culture ferments
-before fermentation or between yeast phase, in newborn base, add the oxidizing ferment that belongs to the fungi preparation by Microdochium, thereby being converted into lactobionic acid, lactose obtains the fermentative acidification milk product.
And, the present invention relates to prepare purposes in the fermented dairy product in that lactose is converted into lactobionic acid with the oxidizing ferment associating breast base fermentation that Microdochium belongs to the fungi preparation.
At last, the present invention relates to use the fermented dairy product of method for preparing.
Detailed Description Of The Invention
The present invention relates to the preparation method of the fermented dairy product that function and/or organoleptic attribute be improved.It is particularly related to the preparation method of the fermented dairy product that hardness and mouthfeel be improved.
The preparation method of breast base and fermented dairy product
In this article, term " breast base " should be understood that breast comprises lactose with the product similar to breast arbitrarily, for example complete and low fat milk, skimmed milk, condensed milk and skimmed milk powder and be derived from the missible oil of any animal.Herein " breast " should be understood that: by the emulsus secretion that any milking of animals is obtained, described animal is ox, sheep, goat, buffalo or camel for example.Should also be appreciated that for the breast or the product similar to breast can prepare by suspension skimmed milk powder and/or whole-fat milk powder in water-soluble culture medium.
In this article, term " fermented dairy product " should be understood that any breast base milk product (as above-mentioned) and that carry out the fermentation of any kind that comprises.The example that can be used for fermented dairy product of the present invention is and sour milk, cream cheese and skimmed milk curd system cheese similar products like.
Be the preparation fermented dairy product, provide a kind of breast base, as above-mentioned.The basic available pasteurization of described breast, aseptic sterilization or other any applicable pattern are heat-treated.Pasteurization and aseptic sterilisation methods can be any known methods in the prior art.The breast base is contacted with the starter culture to ferment, select described starter culture according to the product of desire preparation.According to the present invention, the example of used starter culture is lactic acid starter culture (lactic startercultures), as sour milk cultures (lactobacillus delbruockii subspecies bulgaricus (Lactobacillusdelbrueckii subsp.Bulgaricus) and saliva chain coccus thermophilous subspecies (Streptococcus thermophilus).Other also comprise lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus delbrueckii breast subspecies (Lactobacilluslactis) and Bifidobacterium), cheese culture (galactococcus, lactobacillus, streptococcus).Described culture can be at an easy rate available from as Chr.Hansen A/S, Denmark.But, that any available prior art obtains and be applicable to that the starter culture of preparation fermented dairy product all is operable.
Add the amount of starter culture and heated culture temperature according to for example employed culture/breast base and the end-product that will prepare and variation to some extent.But the culture consumption is inoculated in the warm uniform homogeneous blend with 2～5% usually, and cultivates down at about 45 ℃ and to reduce to about 4.4 until pH in about 3～6 hours.In some cases, can use lower temperature (32 ℃) and lower culture consumption 0.25%, and long incubation time (12～14 hours).
Before fermentation or between yeast phase, use the oxidizing ferment processing breast base that belongs to the fungi preparation by Microdochium.Preferably, fungi is Microdochium nivale, as to be preserved in preserving number be that the Microdochium nivale. of CBS100236 handles newborn basic result with the Microdochium oxidizing ferment and makes lactose be converted into lactobionic acid.
The amount that adds enzyme changes to some extent according to for example breast base and the special outcome that will prepare.The amount that adds enzyme can be 4～20 units/100ml breast base, and preferred amount is about 10 units/100ml breast base.
Comprise starter culture and oxidasic breast base at the known condition bottom fermentation of prior art.The example of fermentation condition is 40～46 ℃ and ferments 3～6 hours until pH arrival 4.2～4.6.In some cases, can use low amount culture (about 0.25%) and cultivate 12～14 hours until arriving required whole pH at about 32 ℃.
According to the present invention, oxidizing ferment is used to influence the function and/or the organoleptic attribute of the milk product of desire preparation, as hardness and acidity.If needed, can in milk product, add additive, as stabilizing agent and sweetener.
In another embodiment of the present invention, before fermentation, the newborn basic pattern product of handling with oxidizing ferment are heat-treated.Before wherein adding the starter culture newborn base is being heat-treated, a heat treated example is: heat-treated 20-40 minute after adding oxidizing ferment, as 30 minutes.Heat treatment itself can be the processing that reaches about 90 ℃, as about 60～90 ℃, for example, and 60～75 ℃, 35 seconds～5 minutes.A heat treated example is 90 ℃, 5 minutes.In an embodiment of the invention, heat treatment is enough to make inactivating oxidase.
The reduction that a described heat treated effect is a hardness is remarkable (shown in sample 4 among the embodiment 1) not, and product still demonstrates the reduction of acidity.
Product with method preparation of the present invention
Product with the present invention's preparation can be any fermented dairy product, as above-mentioned.An example of described product is sour milk, cream cheese or skimmed milk curd system cheese, further describes some special embodiment below.
Flavouring sour milk and pure sour milk (plain yoghurt)
Preheating breast mixture or be concentrated into pasturisation temp then adds 0.5% stabilizing agent if needed.After homogenizing, with 91 ℃, 40～60 seconds (HTST) or 85 ℃ carried out pasteurization in 30 minutes.Be cooled to about 46 ℃ and under this temperature, left standstill about 15 minutes through the mixture of pasteurization; Inoculate an amount of culture.For flavoring products, add the spices of recommended amounts this moment, packing, incubation is about 4～6 hours under this temperature, or to forming hard smooth gel.At this moment, pH should be about 4.5.Subsequently it is transferred to 2 ℃ of refrigerating chambers, is being shorter than in 1 hour sour milk snap frozen to 7 ℃.It is stored in 4 ℃, 1～February.
Sour milk pasteurization or heating
The sour milk of prepared fresh is by adding 0.15～0.2% stabilizing agent (for example algaroba glue (locust bean gum) or alginates) heat treatment for preparing or the basis of pasteurization sour milk.This stable product with 62 ℃ or 75 ℃ of heat treatment 35 seconds so that carry out the direct heat packing or before aseptic packaging, cool off.
Low lactose sour milk
For obtaining low lactose sour milk, add lactase in the Ruzhong, and remain in 4 ℃ and spend the night, the lactose until about 60% is hydrolyzed.Sometimes can reduce lactose by newborn mixture ultrafiltration or ultrafiltration and lactase are handled to combine.Immediately mixture is carried out pasteurization, with its with suitable culture at 43 ℃ of following incubations, be completed into until curdled milk.Freezing subsequently as pure or flavouring sour milk.
In above-mentioned all embodiments, can add enzyme described suitable period at specification and embodiment.
Sour milk with method of the present invention preparation comprises all types of sour milks, as sour milk mousse, Acidophilus and Bifidus sour milk, low lactose sour milk, low fat with there is not the sour milk of resin acid milk, heating and pasteurization.
Cheese with method preparation of the present invention comprises all types of cheese, as Manchego, SaintPaulin, soft cheese, Virgin's milk junket, comprise rennet curdling enzyme curdled milk cheese, aged cheese such as Cheddar, Colby, the Camembert of the rennet-coagulation preparation by cheese rennet, sweet milk junket is Mozzarella and Feta for example; The cheese of acid cure knot is cream cheese, Neufchatel, Quarg, Cottage cheese and Queso Blanco for example; With pasta filata cheese.
Others of the present invention describe in detail
According to the present invention, provide to have the fermented dairy product that improves hardness.Especially, the fermented dairy product that provides hardness to lower.Sour milk and the softer sour milk that provides with method of the present invention are provided an example of described product, and it has been considered to have better mouthfeel than harder product under many circumstances.
Fermentative acidification milk product with improvement acidity is provided in another aspect of the present invention.Especially, the fermentative acidification milk product that provides acidity to lower.An example of described product is a sour milk, and has reduced characteristic yoghurt-flavoured, particularly acetaldehyde astoundingly with method of the present invention.This is shown among the embodiment 2.
Fermentative acidification milk product with improvement hardness is provided in another aspect of the present invention.Especially, the fermentative acidification milk product that provides hardness to lower.
Therefore, by method of the present invention, can influence the hardness and/or the acidity of fermented dairy product, in a preferred embodiment, the hardness and/or the acidity of the milk product by method of the present invention preparation are lower than hardness and/or the acidity that does not add oxidasic product.
In yet another embodiment of the present invention, with the breast base that oxidizing ferment is handled, as mentioned above, before adding the starter culture, heat-treat.This has caused the reduction of hardness in (as embodiment 1, shown in the no4) product not remarkable.But product still has lower tart flavour.
Another aspect of the present invention prepares purposes in the fermented dairy product for the oxidizing ferment associating breast base fermentation that belonged to the fungi preparation by Microdochium lactose being converted into lactobionic acid.
Preferably, fungi is Microdochium nivale, as is preserved in Microdochium nivale or as other above-mentioned arbitrary species of preserving number CBS 100236.
Another aspect of the present invention is for using the prepared according to the methods of the invention fermented dairy product.Product of the present invention has improved function and/or organoleptic attribute, as improved hardness and acidity.Especially, provide hardness to be lower than the fermented dairy product that does not add oxidasic product hardness.
In another embodiment, provide the acidified milk prods of fermentation, its acidity that has is lower than the acidity that does not add oxidasic product.
In another embodiment, provide the acidified milk prods of fermentation, hardness that it has and acidity are lower than hardness and the acidity that does not add oxidasic product.
Further specify the present invention with embodiment below, but it does not make restriction to protection domain any in form.
Embodiment
Following embodiment is used for determining that oxidizing ferment is to fermented dairy product, as the influence of sour milk cultures hardness and acidity.Material and the step such as following used.
Material
The preparation of culture: DVS thermophilic Lactic Culture, YC-350 (K) Package50-U, lot number 5007571, from Chr.Hansen, the sour milk cultures of Denmark.
Dilution 50 units in 250ml water
10ml is added to about 180ml Ruzhong
The preparation of enzyme: Microdochium nivale CBS 100236 (00720 MCO number), 10 units/100ml breast (unit definite) with reference to WO 9931990.
Prepare following newborn sample:
1 starter culture
2 enzyme no.00720 MCO
3 starters culture+enzyme no.00720 MCO
4 enzyme no.00720 MCO, 40 ℃ of heat treatments add culture then after 30 minutes.
Step
Prepare sour milk by during fermentation adding enzyme.Measure hardness and taste, put down in writing the result who obtains among the embodiment 1 and 2 respectively.Rich milk transfers to about 40 ℃ with 95 ℃ of heat treatments 5 minutes with temperature, adds above-mentioned enzyme and/or culture.In 40 ℃ of fermented samples until reaching pH4.2.After 30 minutes, No. 4 samples were 90 ℃ of following heat treatments 5 minutes 40 ℃ of following enzyme reactions.
Embodiment 1
Embodiment 1 has shown the influence of oxidizing ferment processing to sour milk hardness, and the sour milk of oxidizing ferment processing and the sour milk of not handling with oxidizing ferment are compared.
The result
With TA-XT2 Texture Analyser (Texture Technologies company, Scarsdale NY) measure TPA (quality map analysis Texture Profile Analysis).
Parameter: 20mm probe; 20% distortion factor; Stopped between every figure 2 seconds; Speed before 2mm/ tests second; 5mm/ tests back speed second
Table 1. hardness (measure, N) by maximum dynamics
| Sample number | Test 1 hardness | Test 2 hardness | Average | Standard deviation | |
| The starter culture | 1 | 0.68 | 0.692 | 0.686 | 0.008 |
| Enzyme no.00720 MCO | 2 | 0 | 0 | 0.000 | 0.000 |
| Starter culture+enzyme no.00720 MCO | 3 | 0.459 | 0.456 | 0.458 | 0.002 |
| 40 ℃ of enzyme no.00720 MCO heat treatment after 30 minutes.Add culture then. | ?4 | ?0.639 | ?0.579 | ?0.609 | ?0.042 |
Discuss:
No. 3 samples of handling with enzyme have shown that its hardness is lower than No. 1 sample of not handling with enzyme basically.Equally, No. 4 samples of before adding culture enzyme being heat-treated have shown that its hardness is lower than sample basically No. 1.No. 3 sour milks with enzyme is handled though comparison can keep its shape according to soft, need sample to have the shape that some are determined because TPA analyzes.
Embodiment 2
Embodiment 2 has shown the influence of oxidizing ferment processing to yoghurt-flavoured, and the sour milk of oxidizing ferment processing and the sour milk of not handling with oxidizing ferment are compared.
The assessment of taste
Three sour milks that the surveyor assesses 3 coolings on 7th.
Table 2 is estimated
| Surveyor/sample number | 1 | 2 | 3 |
| Surveyor 1-3 | Tart flavour acetaldehyde Blue/ tart flavour | Liquid | Acidity is weaker than sample No. 1 |
Discuss
Yoghurt-flavoured (acetaldehyde) characteristic is more not remarkable in No. 3 samples of handling with enzyme.
Claims (17)
1. a method for preparing fermented dairy product comprises the steps:
-provide breast basic
-contacting newborn base with the starter culture ferments
-before fermentation or between yeast phase, in newborn base, add the oxidizing ferment that belongs to the fungi preparation with Microdochium, thereby being converted into lactobionic acid, lactose obtains fermented dairy product.
2. a method that influences fermented dairy product hardness comprises the steps:
-provide breast basic
-contacting newborn base with the starter culture ferments
-before fermentation or between yeast phase, in newborn base, add the oxidizing ferment that belongs to the fungi preparation with Microdochium, thereby being converted into lactobionic acid, lactose obtains fermented dairy product.
3. one kind influences the hardness of fermentative acidification milk product and/or the method for acidity, comprises the steps:
-provide breast basic
-contacting newborn base with the starter culture ferments
-before fermentation or between yeast phase, in newborn base, add the oxidizing ferment that belongs to the fungi preparation by Microdochium, thereby being converted into lactobionic acid, lactose obtains fermented dairy product.
4. according to the method for claim 1-3 in each, wherein fungi is Microdochiumnivale.
5. according to the method for claim 4, wherein fungi is Microdochium nivale CBS100236.
6. according to the method for claim 1-5 in each, also comprise the steps: after adding oxidizing ferment, but before adding the starter culture heat treated milk product.
7. according to the method for claim 1-6 in each, wherein the starter culture is a lactic acid starter culture.
8. according to the method for claim 1-7 in each, wherein the starter culture is a sour milk cultures.
9. according to the method for claim 1-8 in each, wherein fermented dairy product is a sour milk products.
10. according to the method for claim 1-9 in each, wherein fermented dairy product is a salt cheese production.
11. the oxidizing ferment associating breast base fermentation that belongs to the fungi preparation with Microdochium prepares the purposes in the fermented dairy product in that lactose is converted into lactobionic acid.
12. according to the purposes of claim 11, wherein fungi is Microdochium nivale.
13. according to the purposes of claim 11, wherein fungi is Microdochium nivale CBS100236.
14. fermented dairy product with each described method preparation of claim 1-10
15. according to the milk product of claim 14, its hardness is lower than the hardness that does not add oxidasic milk product.
16. according to the milk product of claim 14, it is the fermentative acidification product, hardness that it has and/or acidity are lower than hardness and/or the acidity that does not add oxidasic milk product.
17. according to the milk product of claim 14-16 in each, it is selected from sour milk and cheese, as cream cheese or skimmed milk curd system cheese.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DKPA200101632 | 2001-11-02 | ||
| DKPA200101632 | 2001-11-02 | ||
| DKPA200101864 | 2001-12-13 | ||
| DKPA200101864 | 2001-12-13 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1575131A true CN1575131A (en) | 2005-02-02 |
| CN1262196C CN1262196C (en) | 2006-07-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB028212886A Expired - Fee Related CN1262196C (en) | 2001-11-02 | 2002-10-24 | Method for producing a fermented dairy product |
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| Country | Link |
|---|---|
| EP (1) | EP1443827B1 (en) |
| CN (1) | CN1262196C (en) |
| AT (1) | ATE359713T1 (en) |
| AU (1) | AU2002336918B2 (en) |
| DE (1) | DE60219661T2 (en) |
| DK (1) | DK1443827T3 (en) |
| NZ (1) | NZ532585A (en) |
| WO (1) | WO2003037093A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150705A (en) * | 2010-12-28 | 2011-08-17 | 石家庄市兄弟伊兰食品配料有限公司 | Yoghourt ferment and preparation method thereof |
| CN103327822A (en) * | 2010-11-23 | 2013-09-25 | 科·汉森有限公司 | Use of glycosidase in preparation of a milk product |
| CN103547162A (en) * | 2011-03-04 | 2014-01-29 | 株式会社明治 | Method for producing fermented milk having improved physical properties |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2576817C (en) * | 2004-05-03 | 2010-12-21 | Chr. Hansen A/S | Enzymatic process for obtaining increased yield of lactobionic acid |
| AU2011205163A1 (en) * | 2004-05-03 | 2011-08-25 | Leprino Foods Company | Cheese and methods of making such cheese |
| US7579033B2 (en) | 2004-05-03 | 2009-08-25 | Leprino Foods Company | Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods |
| US7585537B2 (en) | 2004-05-03 | 2009-09-08 | Leprino Foods Company | Cheese and methods of making such cheese |
| EP2204098A1 (en) | 2008-12-19 | 2010-07-07 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Flavour enhancer |
| US20240341317A1 (en) * | 2021-07-26 | 2024-10-17 | Dsm Ip Assets B.V. | Process for production of a fermented milk product using glucose-fructose oxidoreductase |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4816612B1 (en) * | 1970-12-29 | 1973-05-23 | ||
| US6165761A (en) * | 1997-12-22 | 2000-12-26 | Novo Nordisk A/S | Carbohydrate oxidase and use thereof in baking |
-
2002
- 2002-10-24 WO PCT/DK2002/000707 patent/WO2003037093A1/en active IP Right Grant
- 2002-10-24 AT AT02772088T patent/ATE359713T1/en not_active IP Right Cessation
- 2002-10-24 EP EP02772088A patent/EP1443827B1/en not_active Expired - Lifetime
- 2002-10-24 DK DK02772088T patent/DK1443827T3/en active
- 2002-10-24 NZ NZ532585A patent/NZ532585A/en not_active IP Right Cessation
- 2002-10-24 AU AU2002336918A patent/AU2002336918B2/en not_active Ceased
- 2002-10-24 CN CNB028212886A patent/CN1262196C/en not_active Expired - Fee Related
- 2002-10-24 DE DE60219661T patent/DE60219661T2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103327822A (en) * | 2010-11-23 | 2013-09-25 | 科·汉森有限公司 | Use of glycosidase in preparation of a milk product |
| CN102150705A (en) * | 2010-12-28 | 2011-08-17 | 石家庄市兄弟伊兰食品配料有限公司 | Yoghourt ferment and preparation method thereof |
| CN103547162A (en) * | 2011-03-04 | 2014-01-29 | 株式会社明治 | Method for producing fermented milk having improved physical properties |
| CN103547162B (en) * | 2011-03-04 | 2016-03-23 | 株式会社明治 | The preparation method of the acidified milk that physical property is improved |
Also Published As
| Publication number | Publication date |
|---|---|
| DE60219661T2 (en) | 2008-01-03 |
| WO2003037093A1 (en) | 2003-05-08 |
| NZ532585A (en) | 2005-10-28 |
| CN1262196C (en) | 2006-07-05 |
| AU2002336918B2 (en) | 2008-03-13 |
| DE60219661D1 (en) | 2007-05-31 |
| EP1443827B1 (en) | 2007-04-18 |
| DK1443827T3 (en) | 2007-09-03 |
| ATE359713T1 (en) | 2007-05-15 |
| EP1443827A1 (en) | 2004-08-11 |
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